Tag Archives: Quiche

What glorious weather we’ve been having lately. Rafaela is taking full advantage of it too. She is much more nimble on her feet and one of her favourite words is ‘Outside’. The great thing is that she knows she has to have her shoes and hat on before she can go out there which is a great little habit! When the weather is great we try and spend as much time outside getting some much needed vitamin D. So we have been considering what makes a good ‘movable feast’. We had a somewhat impromptu picnic today with the family and we made crispy tofu rice paper rolls. Really straightforward… but not quite bubbachoo friendly right now, but great for your bigger kids!

Another great ‘movable feast’ item is the mini quiche. It’s also a great way to use up leftovers and hide vegetables, which is my new task. Therefore this recipe is totally interchangeable with a number of tasty combinations. Think ham & cheese, mushroom, spinach & fetta, corn etc.

Rafaela seems to have regained her true ‘Hunter’ appetite. She is currently well (aside from a weird rash). No congestion and no teething. Outside of just eating pasta she hasn’t been very adventurous, though she is starting to show a need for independence and eating by herself. She has the coordination down pat, just can’t work out how to get the food on the fork or spoon, I’m sure we will have some kind of stabbing cutlery injury any day now.

Enjoy!

Ingredients (Makes 12+)

1 Zucchini grated

½ Butternut Pumpkin, peeled & cubed.

½ cup of Cheese (Try Grated Gruyere, Cheddar or Fetta)

3 – 4 Eggs

½ cup Milk or Pouring Cream

Fresh or dried Chives, finely chopped.

1-2 sheets of Puff Pastry

12 hole cupcake tray

Salt & Pepper for seasoning

Method:

Pre-heat oven to 180 degrees, toss the cubed pumpkin with a little splash of olive oil and salt & pepper. Spread the pumpkin on to a tray lined with non-stick baking paper and roast in the oven for 20-25min until cooked, remove from the oven and cool. Prepare the cupcake tray with a light brushing of olive oil. Defrost the puff pastry and cut out enough rounds to line the holes of the tray. They do not need to line the entire cup. If you want to be a bit more health conscious or frugal with the pastry then you need just enough to make a little cup.

Place the zucchini in a small fry pan and cook gently for 2 minutes, remove from the heat and cool. Prepare egg mixture by whisking eggs and milk together. Then lightly season with salt & pepper. I like to do this in a jug so you can easily pour the mixture into the individual cups

Fill up the pastry cups with pumpkin (2-3 cubes per cup), zucchini, cheese and chives. At this stage you can add any additional ingredients (Little ham or bacon is nice) evenly fill each cup with enough egg mixture to cover the pastry or to just the lip of the pastry.

Place the trap into a 180 degree preheated oven and cook for 25-30min until the pastry is golden and puffed and the filling is firm.

To freeze, make sure that they are completely cooled first. To reheat, wrap them in foil and place back into the oven. Adjust timing based on thawed or frozen.